Rhubarb Sauce

melfield_wy(5b Wyoming)May 25, 2014

Has anyone ever put up Rhubarb Sauce (or anything else w rhubarb)? I make it just like applesauce, but w rhubarb. The kids and I love - especially on ice cream (yum!). I have tons of rhubarb coming in now and love to make a bunch of the sauce and can it. Any advice would be appreciated.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

We can as much Stewed Rhubarb sauce as we can get each sping. Also can rhubarb syrup, Strawberry-Rhubarb jam and jars of rhubarb pie filling. It also freezes well chopped and then can be used later for most anything.

Dave

    Bookmark   May 25, 2014 at 1:31PM
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melfield_wy(5b Wyoming)

Thanks Dave!!

    Bookmark   May 25, 2014 at 7:25PM
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Christina818(7- PNW)

Dave I would love your rhubarb pie filling recipe if you don't mind sharing it. I usually make a rhubarb sauce that I freeze but pie filling that I could can sounds really good.

    Bookmark   May 26, 2014 at 12:44AM
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floral_uk z.8/9 SW UK

Just a point I noticed in digdirt's recipe. It said to use rhubarb from a spring or late fall crop. That advice is very much climate dependent and appears to be aimed at places where rhubarb goes dormant in the summer. In more temperate climates where rhubarb grows all summer the late fall stems can be very stringy and tough. So if that's your climate don't use late rhubarb.

    Bookmark   May 26, 2014 at 9:07AM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Good point floral!

Rhubarb Pie Filling -

For each quart:

3 1/2 cups rhubarb, diced, blanched and drained
3/4 cups (more or less to taste)
1/4 cup+ 1 T. Clear Jel***
1 cup water
3 T. bottled lemon juice
3-4 gtts red food coloring (optional but good if using green rhubarb)

Blanch rhubarb in boiling water for 1 minute and drain.

Combine sugar, Clear Jel, and water and cook over medium heat until mixture thickens, stir in lemon juice and boil 1 minute, Stir well to avoid scorching.

Mix in rhubarb and fill the hot jar. Leave 1" headspace. Process in BWB canner for 30 minutes adjusting for altitude.

*** We don't like Clear Jel so we don't use it and can without it. We then use our preferred thickener - cornstarch - after opening the jars to make the pies. If you use it I would suggest cutting the recommended amount it in half unless you like really stiff pie filling.

Dave

    Bookmark   May 26, 2014 at 6:54PM
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melfield_wy(5b Wyoming)

Thank you again, Dave! I put up lots of Stewed Rhubarb yesterday and there is still lots left on the plants. This recipe will be "Rhubarb ... Round 2".

    Bookmark   May 27, 2014 at 8:33AM
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Christina818(7- PNW)

Looks like a great recipe! Thank you for sharing Dave.

    Bookmark   June 10, 2014 at 12:57AM
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